PICKLED EGGS
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h20m
Yield 12 pickled eggs
Number Of Ingredients 10
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
- To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
EASY MUSTARD PICKLED EGGS
If you dig pickled eggs, give these a try. The food coloring is optional..... it just gives a more dramatic deep yellow color. Cook time is chilling time.
Provided by Parsley
Categories Lunch/Snacks
Time P2DT20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the peeled eggs in a non-metal bowl or jar.
- In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). Bring just to a simmer.
- Pour over the eggs and allow to cool.
- Cover and chill for at least 48 hours to allow flavor to develop.
Nutrition Facts : Calories 199.6, Fat 6.1, SaturatedFat 1.7, Cholesterol 212, Sodium 209.9, Carbohydrate 27.6, Fiber 0.5, Sugar 26.1, Protein 7.1
MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
MUSTARD PICKLED EGGS
These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
Provided by J. Murphy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT25m
Yield 6
Number Of Ingredients 7
Steps:
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g
DILL PICKLED EGGS
Make and share this Dill Pickled Eggs recipe from Food.com.
Provided by Andrea N.
Categories < 60 Mins
Time 35m
Yield 3-4 jars, 4 serving(s)
Number Of Ingredients 8
Steps:
- Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
- Brine: Bring vinegar, water and salt to a boil, remove from heat.
- Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
- Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
- Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
- Enjoy!
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
AMISH YELLOW PICKLED EGGS
Make and share this Amish Yellow Pickled Eggs recipe from Food.com.
Provided by sheepdoc
Categories Pennsylvania Dutch
Time P4DT30m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggs after cooking and place in glass jar.
- Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally.
- Pour brine over eggs, and using caution, place the lid on top.
- Let sit at least 4 days.
Nutrition Facts : Calories 140.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 459.8, Carbohydrate 18, Fiber 0.2, Sugar 17.2, Protein 6.4
GERMAN STYLE PICKLED EGGS
Make and share this German Style Pickled Eggs recipe from Food.com.
Provided by Punky Julster
Categories German
Time P1DT15m
Yield 1 dozen
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Cool completely.
- Place onions and eggs in a large jar; add enough vinegar mixture to completely cover.
- Cover and refrigerate for at least 8 hours or overnight.
- Use a clean spoon each time you remove eggs for serving.
- May be refrigerated for up to 1 week.
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